Turkey Milanese

Updated Nov. 9, 2012 3:18 p.m. ET

RIGHT ABOUT NOW, turkey can start to seem like more of a patriotic obligation than a pleasure. Let's give thanks, then, for Marc Vetri, whose deep appreciation for the classics comes through in this recipe for turkey Milanese, the first of four Slow Food Fast contributions from the Philadelphia-based chef. A delicate fried cutlet, crisped and golden on the outside, white and juicy within, it is served simply, with just a lemon wedge and a handful of dressed arugula as accompaniments.